PREPPING FOR THE HOLIDAYS | GABY DALKIN

We've been fans of Gaby Dalkin for a number of years and always enjoy seeing when she has new products that come out with Williams Sonoma which takes our tastebuds to the next level. A few years ago during the pandemic, we caught up with her to talk about her brand and products that had recently launched, so when we had the opportunity to touchbase with her again ahead of the holiday season - we had to catch up with her as she always has something going on, dish on grilling, getting her tips on how to navigate the holiday season when you're hosting from preparing, cooking, and of course cleaning up! We also wanted to see how we can be ready for all the planning of holiday gatherings whether we know in advance or an impromptu get together makes itself known!

ATHLEISURE MAG: We have had the pleasure of interviewing you a few years ago as you had introduced various seasonings that would take our brunch and breakfast to the next level so clearly, we know you have ideas when it comes to Thanksgiving as well! Before we get into the upcoming holiday, what have you been up to and tell us about your new cookbook!

GABY DALKIN: The new cookbook is called Grilling and it comes out next May! There are recipes that are definitely Thanksgiving-adjacent – we live in California so obviously we grill all year round, but there are a ton of grilled salads and root vegetables that can easily translate to Thanksgiving.

AM: With its focus on grilling, tell us what you enjoy about grilling?

GD: I have a California state of mind at all times – I think it’s a really healthy way to live and maximize time outside. I’m always looking to get outside and grill because the flavor that comes to your food from grilling is extraordinary. It’s the same as roasting, which we’ll be doing a lot of this Thanksgiving. I also love that you can have a lot of people around you when you’re grilling and be entertaining while cooking but I think what I’m most excited about is to break into a very male-dominated world of grilling as a female!

AM: In many ways, Thanksgiving has many dishes that are staples for many of us while also having the ability to have various twists on it. Tell us a recipe that we can include as we prepare for the holiday season!

GD: I’m a stuffing girl through and through and this recipe for the Ultimate Cheesy Herb Sourdough Stuffing that I did for Finish® is quite possibly the best stuffing you’ll ever make. I’m obsessed with it – it’s bubbly and cheesy and bready and everything about it is what you want on your Thanksgiving table. And you don’t have to worry about clean-up because if you’re stocked with Finish® Ultimate dishwashing tabs like I am, those tough to clean, burnt-on stains from the stuffing will come right off in the dishwasher.

AM: Thanksgiving has a lot of moving parts and we have talked with a number of culinary experts and chefs on what that timeline looks like as it begins prior to Turkey Day! What should be our timeline that we incorporate when it comes to purchasing items, prepping, etc to reduce the stress that this holiday can create.

GD: Funny you should ask! Finish® and I put together The Ultimate Thanksgiving Timer, an epic timeline that has everything you need for Thanksgiving – from when you should start shipping, when to start the table, when to start various dishes, it’s got you covered. If you go to UltimateThanksgivingExperience.com, you can sign up and it’ll send you reminders on what to do on certain days and keep you on track. I’m sure most hosts out there can relate, but I love making lists and crossing things off, so it’s a great tool to make things easier on such a hectic day.

AM: When you're hosting Thanksgiving at home, what are things that we should have on hand and how should the actual day be constructed so that we're getting meals on the table that are hot and on time, while also still being able to be with friends and family!

GD: I have three parts to this answer – first is to make sure your pantry and fridge are stocked with every ingredient that you need. Make your list and check it twice and do as much of your grocery shopping as you can ahead of time.

Next is to set the table a day or two before Thanksgiving. You can pick out your glassware and have different platters selected that you’re serving on and save yourself a step Thanksgiving morning.

The third part is to make sure your cabinets are stocked with Finish Ultimate – it works in the toughest conditions to take care of burnt-on stains so that when you’re done cooking and entertaining, clean-up is a breeze and you’re not spending hours cleaning your kitchen.

AM: The clean up is always that segment that seems the most daunting as you want to clean throughout, but it seems no matter how you stay on top of that, you're still left with a lot to do after the big feast, what are some tips that you can share with us?

GD: I always say to clean as you go. For me, loading my dishwasher and running it in the morning after I’ve completed as much prep as I can and then unloading it and having it ready to go for people’s arrival is a huge pro tip. Make sure you have Finish Ultimate and Jet Dry loaded in your dishwasher as well so everything comes out sparkling and ready to be put away or used in some fashion. This may also be controversial, but I’m very particular about how my dishwasher is loaded, so I’ll allow my guests to move their dishes to the counter and I’ll load it – it makes my life easier because then I don't have to worry about people's loading habits. So choose your clean-up plan of attack wisely!

AM: Thanksgiving kicks off a myriad of holiday events all the way into the New Year! What are things that we should have on hand in order to be ready for impromptu gatherings that we may host or to bring with us to thank those for having us?

GD: I would say have a handful of cheese and crackers is always helpful. If you’re going to be serving drinks, have a stocked drink fridge and cool ice prepped and ready to go in your freezer. I would always have some puff pastry in your freezer and a wheel of brie in your fridge so you can whip up a baked brie in a moments notice - that’s never going to upset anyone! And make sure you have cocktail napkins, Finish® Ultimate and plenty of paper towels.

If you're in the midst of planning your Thanksgiving meal or other holiday gatherings, we couldn't let Gaby go without finding out about how to make her Ultimate Cheesy Herb Sourdough Stuffing.

ULTIMATE CHEESY HERB SOURDOUGH STUFFING

Ingredients:

• 1 loaf Sourdough bread with crust cut into 1-inch cubes (roughly 8 cups)

• 10 tablespoons butter

• 2 shallots, finely sliced

• 2 stalks celery, finely chopped

• 2 bunches green onions, thinly sliced

• ¾ cup chopped fresh Italian parsley

• 2 tablespoons chopped fresh oregano

• 2 tablespoons chopped fresh sage

• 2 tablespoons chopped fresh thyme

• 3 large garlic cloves, minced

• 2 teaspoons coarse kosher salt

• 1 teaspoon freshly ground black pepper

• 3 large eggs

• 2 cups chicken broth

• 6 ounces coarsely grated Parmesan cheese

Instructions:

Preheat oven to 375°F. Spread the ripped or cubed bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.

Melt 10 tablespoons butter in heavy large skillet over medium heat. Add shallot and celery and saute for 5-6 minutes. Add green onions, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes more.

Generously grease a large skillet or ceramic baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine.

Whisk eggs and ¾ cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan.

Add more broth (about ½ to ¾ cup) to stuffing if dry. Transfer to skillet or ceramic baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes. Serve in baking vessel or transfer to a serving platter.

IG @whatsgabycookin

PHOTO CREDITS | Matt Armendariz

Read the OCT ISSUE #94 of Athleisure Mag and see PREPPING FOR THE HOLIDAYS | Gaby Dalkin in mag.

CHEF'S PLAYBOOK | CHEF TOM COLICCHIO

We've enjoyed eating at Tom Colicchio's restaurants in NY as well as hearing his wisdom as the Executive Producer, host and judge of BRAVO's Top Chef. Our favorite episodes are when he creates a dish to share with the chefs. Right before the Big Game, we took some time to talk about how you can prepare your dishes, how we can include sustainable brands within our menu and getting the scoop on Season 20 of Top Chef: World All-Stars that premiers on Mar 9th!

ATHLEISURE MAG: Before we get into the Big Game and all of the good food that we’re going to talk about. When did you realize that you wanted to be a chef?

CHEF TOM COLICCHIO: Oh, when I was about 15, I always cooked at home and my dad suggested that I become a chef. Actually, if you look in my yearbook, circa 1980, on the bottom of my photo, it says, “plan to be a chef.”

AM: Love that!

Clearly we’re all excited for the Big Game coming up on Sunday. It’s all about people coming together and the foods that we’re all going to eat. What are you excited about when it comes to watching the game and who are you cheering for?

CHEF TC: I’m an NFC guy so I guess I’m cheering for the Eagles. Also, the owner of the Eagles, Jeffrey Lurie, did us a great favor, he and his ex-wife at the time, they were our first investors in a film that my wife made about hunger in America, so I have a soft spot for the Lurie family.

AM: Noted!

CHEF TC: Yeah, we’re just going to enjoy the day with kids, some family and maybe some friends will pop by. We keep it pretty simple around our house and you know, it's the typical stuff that you would want to find around game day – nachos. There is this little steak dish that I do that’s almost like a salad and of course, there's wings. They're a favorite in my household almost every night and not just reserved for game day.

AM: Same!

CHEF TC: This particular recipe has a barbecue sauce that’s a little bit different which has sour cherries. So there is some garlic and some ginger, there’s onion, serrano chilies for some spice, lime juice and a little bit of vinegar for some acid and then the sour cherries provide a little bit of sweetness. Since it’s sour cherries, there’s a little bit of tartness as well. So it’s really well balanced.

More importantly, is the chicken that we’re actually using. This is a new company called, Do Good Chicken and it’s in your market, you can find it. What we do is that we take food from supermarkets that would normally go in the garbage and end up in a landfill and create methane, which then creates greenhouse gases and hurts our environment, we take all that surplus food on a massive scale, process it and turn it into an odorless, flavorless powder that we then turn into pellets and in turn, feed our chickens. We give them to our growers who are growing our chickens for us. So you can actually help save the environment by simply just buying a different chicken. So when you’re in the supermarket, you have a lot of different choices that you can make in chickens. You can just buy Do Good Chicken knowing that you can help the environment. So people, I think that they want to be able to do things whether they’re buying electric cars or maybe something else. But this is very simple, buy a different chicken! You can help save the environment! In fact, every chicken that you purchase from Do Good Chicken, takes about 4 pounds of carbon out of the atmosphere.

AM: Oh wow!

So obviously, you just shared with us this chicken recipe that looks amazing. What tips do you have for people that are entertaining their friends or family for the Big Game and how they can make it easy for them and enjoyable as well.

CHEF TC: Yeah, you have to start a couple of days in advance. Make sure that your shopping is done by Thursday. Make sure that your prep, you’ve started on Sat at least! Don’t wait until Sunday morning where you’re running around. Get all of that chopping out of the way. So if you’re doing this sauce, you can make it on Thursday or on Friday – it’s going to hold. Get your chicken wings. This is really important when you’re making chicken, you want it to be really really dry. So buy it a couple of days in advance, take it out of the package, keep it open, do not cover it in your refrigerator so it dries out. That’s how you get crispy crispy chicken. So that’s really important. But anything that you’re chopping, if you’re making salsas and things like that, just do it ahead of time. You don’t have to wait until the last second. Typically, when I’m cooking, if I’m making a dinner party at home, I want to get all of the chopping, the cutting and the prepping out of the way early. When I’m cooking, I’m not using a knife anymore, I’m just cooking and you can really just focus on that. Also, you want to keep this really simple because you want to spend time with your friends. The worst thing that you can do is have a bunch of people at your house and you’re stuck in the kitchen the entire time. You want to get out there and to enjoy the game as well.

AM: We couldn’t agree more and those are great tips! It’s kind of like Thanksgiving – prepping in advance!

CHEF TC: Absolutely! You’ve got to prep in advance and sometimes, a couple of days in advance! I think the other thing is that too often, I don’t think that we think about what we’re doing ahead of time. By now you should have your plays written out, you should know what your moves are going to be. You don’t want to call an audible the day of!

AM: Well, we’re sure that you have an awesome playbook coach!

CHEF TC: Haha you’ve got to read the defense too!

AM: Without a doubt!

We’re so excited for Top Chef to come out next month! It’s always exciting and we love when we get to talk to people that have been part of that universe. We’ve talked with Gail Simmons, Chef Justin Sutherland, Chef Kristen Kish and other people that have been cheftestants and Chef Nyesha Arrington is our cover for the JAN ISSUE #85.

CHEF TC: Oh yeah, she’s great!

AM: We love her to pieces!

So what can we expect for the All Stars, next month in London?

CHEF TC: Well, what’s really cool about this one is that it’s International All Stars. So, there are Top Chef productions all over the globe and so we’re taking the best over those regions – either winners or runners ups and bringing them all together. So we have contestants from Poland, Germany, Thailand, France, Brazil, Mexico, Canada and of course, the United States. It’s a great competition, it was a lot of fun shooting in London and it’s going to be fantastic!

AM: We’re definitely looking forward to that! Are there any other things that we should keep an eye out for because you’re always doing so many positive things and using your platform to let people know what you think about the state of things.

CHEF TC: Yes, I will continue to work on things for issues that revolve around hunger. There is the Farm Bill which is where all the hunger policies are contained. That’s happening and every 5 years, it’s debated so that’s coming up and I’m focusing on that and I am working on a new restaurant in Washington, D.C. that will hopefully open around Nov.

AM: That’s exciting, I always love when I go by Craft as we’re based here in NY. It’s amazing to be able to connect with you and to see what you’re doing and to watch Top Chef as well as to try out this chicken recipe.

SOUR CHERRY BBQ WINGS

• 4 lbs Do Good Chicken Party Wings

• 2 tablespoons salted butter

• ½ yellow onion, finely chopped

• 1 serrano chile, seeded and minced

• 2 garlic cloves, smashed

• ¾ cup sour cherry preserves

• 1/3 cup lime juice about 2 limes

• 1 lime, zested

• 1 tablespoon ketchup

• Salt and Pepper

• Flavorless oil, such as avocado or vegetable

Preheat the over to 450F and Line 2 large baking sheets with parchment paper.

In a large bowl, toss the chicken wings in 2 tablespoons oil and season with salt and pepper.

Transfer the wings to the baking sheets skin side up and bake for 45 minutes, until cooked through and crisp.

While the wings are baking, make your BBQ sauce. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes. Add half of the minced serrano pepper and smashed garlic and cook for 1 minute, until softened and garlic is fragrant.

Add the onion and pepper mixture to a blender along with the sour cherry preserves, lime juice, and ketchup. Blend until smooth.

Return the cherry BBQ sauce back and to the pan and stir in the remaining serrano pepper. Bring it to a boil over medium-high heat and season with salt and pepper to taste. Transfer the BBQ sauce to a bowl.

Remove the wings from the oven when finishing baking and add them to a large bowl. Toss with one third of the cherry BBQ sauce.

Return the tossed wings back to the baking sheet and bake for an additional 5 minutes until sticky and caramelized.

Transfer the glazed wings to a serving dish, sprinkle with lime zest, and serve with the remaining glaze on the side.

If you’re looking for a sauce to cool you down, mix some cherry glaze with mayo for a cooler dipping sauce!

IG @tomcolicchio

PHOTOGRAPHY COURTESY | Tom Colicchio

Read the FEB ISSUE #86 of Athleisure Mag and see CHEF’S PLAYBOOK | Chef Tom Colicchio in mag.

NO KID HUNGRY | THANKSGIVING BAKE-A-THON

Avid readers of Athleisure Mag know that we have shared a number of initiatives as well as the chefs that participate in No Kid Hungry. Food insecurity shouldn’t be something that children should have to grapple with and we like that year around, They’re incredible efforts to tackle this issue for children in the US is so important for them to focus on as an organization. This Sat, Nov 13th from 1 - 5pm EST, you can get your holiday baking questions answered by the pros.

Hosted by Duff Goldman of “Ace of Cakes,” “Thanksgiving Bake-A-Thon” is a 4-hour livestream fundraising event that brings together baking superstars from across the country to raise funds for No Kid Hungry, a national campaign to end childhood hunger. The event will offer hours of baking fun for virtual attendees and will include special appearances from celebrity bakers and culinary influencers including, Actress Tamera Mowry-Housley and Bill Yosses (Hulu’s “Baker’s Dozen”), Chef Joanne Chang (Flour Bakery + Cafe), Gemma Stafford (Bigger Bolder Baking), Amy Robach (Good Morning America) and more. These talented bakers will be demoing their favorite baking recipes, sharing tips and techniques and answering questions from the live audience. Viewers can participate and donate during the event by tuning into No Kid Hungry’s Facebook livestream on Saturday, Nov. 13 from 1 – 5 p.m. ET.

Make sure to mark your calendar for this weekend for a fun event and great way to give back as 1 in 6 kids may face hunger this holiday season.

Read the latest issue of Athleisure Mag.

EVENTS | THANKSGIVING AT HORTUS NYC

With Thanksgiving being right around the corner, if you’re thinking of making plans we have an idea for those in NYC. Hortus NYC’s Thanksgiving Dinner Prix-Fixe for Two $130 (with a wine pairing for an additional $50/per person) may be a great option to think about!

Read the latest issue of Athleisure Mag.

PROJECT HOLIDAY: TABLESCAPES AND HOSTING

The holiday season is exciting because you have the chance to see a number of your friends, family and colleagues in one place and at various gatherings within a dizzying 6 weeks. You know there are a number of events that you will attend and of course, you will be hosting. In theory, it's exciting until you realize that you will be hosting and throwing a dinner, event or a combination of the two. Before you stress out, we sat down with Camille Styles who knows a thing or two about planning events, cooking meals and being a great hostess. This event planner got her start in the industry planning events and pairing it with food. In addition to sharing her creations and tips on HGTV.com, Cooking Channel, O Magazine, Real Simple, Martha Stewart Living and more, Camille also shares her tips on her namesake site.

We took some time to talk with her about how we can tackle being a great host, the approachable way to creating tablescapes, her favorite places in Austin and her partnership with Bounty.

ATHLEISURE MAG: Can you tell us how you got into the event space as we know you have done a lot with HGTV.com and your website is beautiful.

CAMILLE STYLES: So part of my career is in events as you said. About 12 years ago, in my 20’s, I was an event planner for a catering company so I am really thankful that I was able to start as an event planner with a focus on food. I feel that number 1, food is my favorite part and the focal point to any kind of gathering and it also really taught me the nitty gritty ends and outs on what it takes to really create a great event. I got my feet wet there and fell in love with entertaining, parties, hosting and bringing people together. As a side creative outlet, I started CamilleStyles.com really as a creative project. I mean at that time, it was 10 years ago so blogs were really more of a hobby and something to do for fun on the side. Over the next year or two, it started to really pick up speed and gain an audience and as a Journalism major I have always loved to be able to right and really to use that degree to create content even if it was just for fun.

Over time, I built an audience where I was able to see that this was something that could be a full time gig and so I stopped planning events and put my time into creating content for the website. For the next 9 years, I continued to build and built a team of 7 right here in Austin – which I can’t believe that it’s been that long. I also have a few contributors from around the country as well. The content that we created it’s grown from focusing on entertaining to a number of lifestyle topics from design to interiors. But we really do keep the heart of what we do, which is about entertaining and for me it really is about those gatherings and finding ways to connect with people – especially during this time of year around the holidays. It’s about creating these feelings and spaces with those you love.

I’m truly able to do my dream job to create this kind of content around these verticals.

AM: Focusing on entertaining, what advice do you have for someone who is about to embark upon hosting their first holiday dinner with 10 people? How can we curb the anxiety that comes around hosting and making that person feel that this is an attainable task?

CS: This is a topic that is really near and dear to my heart. Entertaining is not just about bringing people together, but also being able to interact with them! Finding ways to host holiday gatherings without feeling stressed is so key because the host should be able to have fun right beside their guests. I think that for me, it all starts with making a detailed plan, especially when it comes to hosting a meal like, Thanksgiving or Christmas that has a lot of components where you are juggling a lot of different menu items. You want to hone in on exactly who is coming, making a specific plan about when they should show up, when dinner will be and of course – planning the venue. A detailed list of exact recipes, ingredients needed and most importantly, what can be done in advance so you can get as much done that’s not on the holiday so that when the day rolls around – you’re not too overwhelmed on what needs to get done.

AM: What are your go to’s that you like to make in advance?

CS: Make ahead recipe wise, there are a few things I always do, like sauces and sal ad dressings can be made a day or two ahead. I pop them in Mason Jars in the fridge. Pie crusts can be made really far in advance and you can actually freeze them. Things like cranberry sauce can be made 3 days ahead. Roasted vegetables are perfect to make a day ahead and then you can pop them in the oven to warm them up. We actually just posted Make Ahead Recipes which are perfect for holiday meals! I have a lot of my favorites in there that really showcases how important it is to do things in advance. If you are actually trying to make 8 dishes ON Thanksgiving or Christmas, you are going to be running around like a crazy person! This is the best way to maintain your sanity.

AM: In terms of tablescapes, what options do people have whether it’s going to Williams-Sonoma, your favorite department store or just going outside? People want to be able to showcase that they took time to present their meal in a beautiful and fun way.

CS: I love during this time of year to really take inspiration from nature. Where I live, we can go on a nature walk and collect branches, leaves, acorns or berries and gather them into a bowl. I’ll go to the grocery store and pick up some pomegranates and put them in a big shallow bowl to place them on the table. Anything that you can do to bring in some of those natural elements and really speak to what is happening outdoors, really speaks to the fall and season. Right now, there are a number of stores that are carrying some really beautiful faux greenery and branches – it’s such a great option for someone that doesn’t have those natural elements – to be able to place them on their table.

AM: In terms of cleaning up from such a feast, what are your tips there – should they be cleaning as they go or accept guests requests to pitch in?

CS: I’m all for guests being invited to participate in any realm except for clean up. Clean up is the one area that I think your guests should not be involved unless you have that one guest that absolutely insists. If it helps them to not feel guilty that’s ok but generally – it’s not something I would accept. When guests arrive, I want them to feel relaxed, so the kitchen shouldn’t look like a mess where they feel compelled to jump in and start cooking. For me, that’s where Bounty comes in as I pretty recently ditched my sponges as it was the one thing in my kitchen that got really gross and make my space look so messy. When you’re using the same sponge to wipe off the counters all day and to clean your utensils it just doesn’t look inviting when you see them there. I don’t want my guests to walk in to see gross dirty sponges and dishtowels when they walk in. I have my Bounty papertowels to wipe things down and to use a good cleaning spray. I can keep my pans clean as I go and it’s like using a dishtowel in that it doesn’t tear apart when you are using it and I can simply throw it away when I am done as opposed to having it out visibly. It’s my biggest cleaning hack.

AM: We know that you recently partnered with Bounty?

CS: For me, I really believe in the product and quality and I use it everyday myself. We really, at our company think really carefully about the products and brands we work with and don't have that many that we do partner with. We want to work with the ones that are integral in my life as well as within the studio as we create content. It’s always great when you have the chance to work with a brand that has a natural cohesion with the things that you are already doing. For us around the holiday season, we’re always talking about how to simplify, how to have beautiful surrounding throw really great parties without being stressed and Bounty is one of the ways that we are able to do that.

AM: With Christmas and Hanukkah and other winter holidays – people have a number of gatherings that are not as intensive as hosting a dinner. What are really simple ways that people can host to enjoy their guests while keeping it stress free?

CS: I like events where guests can jump in and have a bit of interactivity and can lighten the load on the host. So, any type of do it yourself menus like Build Your Own Flatbread Bar where you can make flatbreads and bring them out and they can put on their own toppings and they can build them themselves. It’s perfect with those that have dietary restrictions as they can ensure that they are only adding in items that work for their needs. The same with cocktails, think of a specialty cocktail and have a self-serve bar with a few recipe cards and let them mix their own for the season. I love things like that as it’s a great way to get guests mingling and to use their hands to do something. It also makes my job easier as I’m not mixing up cocktails or making individual plates when my guests are hanging out. I can jump in and enjoy my guests and create alongside them.

AM: We know you’re based in Austin, TX. Where can we find you grabbing a bite/cocktail, working out and shopping?

CS: I love this – I’m such a proud Austinite. In terms of getting a bite to eat, there are so many! I would probably say, oh my gosh I have to break it down by season. In the winter, I love to go to June’s it’s a really cozy spot on South Congress. They have an amazing Chicken Matzah Ball Soup – if you go there, you have to get it! Its so heartwarming and cozy and a fun casual environment. That’s probably my go to winter spot. In the summer, I like to sit on the patio of Laundurette and order a glass of rose and they have an amazing burrata dish and everything they do is really creative and interesting with spicy flavors. Shopping, if I had to choose one place – I LOVE, I’d say Sunroom it’s a really cool shop on South Congress that has a cool beachy vibes. They carry designers and brands that you don’t find anywhere else in Austin and their buyer buys the coolest pieces. I just feel I wouldn’t find it anywhere online and I do a lot of online shopping so when I go there, it is always an experience and different. I work out at MOD Fitness, my barre studio and I also do SoulCycle and I also love to walk and run with a good friend around Lady Bird Lake.

PHOTOS COURTESY | Marc Babin

PHOTO CREDIT | UnSplash

Read more from the Nov Issue of Athleisure Mag and see Project Holiday: Tablescapes and Hosting in mag.

RAF'S GAMBIT

Thanksgiving is this month and while many of us are looking forward to family, friends, food etc. This year, an extra amount of anticipation for the national holiday means the debut of NETFLIX/Spike Lee's 'She's Gotta Have It' which begins streaming on the network for this movie turned series. Rafael V DeLeon plays Manny Garciela and we caught up with him in Williamsburg, Brooklyn. 

ATHLEISURE MAG: We've seen you in print campaigns and we know that you have acted in a number of shows/films, tell us about your journey in both areas.
 
RAFAEL V DELEON: Yes, I have! Well, the journey is still ongoing, but I’m extremely grateful for the opportunities I have been given so far. When I first moved to NYC, I worked the graveyard shift at a hotel. That was the bottom...I mean, “beginning” of the journey. lol
 
AM: Tell us about your role in Netflix/Spike Lee's 'She's Gotta Have It', how long were you filming and what was the auditioning process like? 
 
RVD: I filmed scenes over the course of several months. The audition process was like any other; you go in, do your best work, and leave the room knowing you gave it your best. 

AM: In your opinion, how has 'She's Gotta Have It' been tweaked from the world it existed in 1986 to now?
 
RVD: Well for starters, in 1986, social media didn’t exist. The integration of social media and cell phones are the two biggest tweaks. Other themes like: racial inequality, gentrification, feminine empowerment, and social justice were already top-of-mind issues for Spike...back in 1986. “Been Woke” as Spike would say.    

AM: What did you know about this movie prior to auditioning and what are your thoughts on this now that you have played the part of Manny Garciela that plays the best friend of Mars Blackmon played by Hamilton's Anthony Ramos?
 
RVD: I was familiar with the project but had not seen the film prior to auditioning. I had done my research on the film and prepared accordingly though.  My thoughts now are “Whoa. What an experience!” To work with creatives at the top of their game both in-front of and behind the camera is a milestone moment for me. You find yourself surrounded by so much talent it’s awe-inspiring sometimes. 

AM: With 'She's Gotta Have It' streaming on Thanksgiving, how excited are you to be a part of this iconic series?
 
RVD: As excited as Spike was when the Yankees won the World Series in 2009. 
 
 

AM: We know that you live in Brooklyn, where are your 3 favorite places to eat, workout and to grab a beer?

RVD: 1.) Eat- I really enjoy Archie’s Pizza in Bushwick (I hope they read this). 

2.) Workout- Any playground basketball court. Always good competition there. 

3.) Grab a beer - The Rookery Bar (I REALLY hope they read this). 

AM: Do you still play basketball as we know that you played Division I at Temple?

RVD: Temple is not only Division I, but is the 5th winningest Men’s Basketball program in NCAA history behind Kentucky, Kansas, UNC, and Duke; but I digress. ;) 

I do still play! A colleague of mine has pick-up every week (shout out to DG) and gets a bunch of ex-division 1 guys together for weekly runs. 

AM: What's your personal style when you're going out to grab a drink versus when you're running errands?
 
RVD: Oh man, when I’m going out I try to dress in something that is comfortable, individualist, and on-trend. When I am running errands? Whatever is clean.  
 
AM: What roles can we see you in next?
 
RVD:I have a few opportunities in the pipeline, but nothing I can announce currently. I will just say that I am excited for what 2018 has in store.
 
AM: With Christmas around the corner, what are you doing this season and where will you spend NYE?
 
RVD: I am spending the week leading up to Christmas with my family in Prince Georges County, MD and will be traveling to Costa Rica on the 26th through the new year! 
 
AM: Tell us about charities that you are a part of? 
 
RVD: I work closely with the Make-A-Play organization, Camp Ryan, and volunteer at a middle school in my neighborhood. Lending a hand in my community is something that is very important to me.
 
AM: Is there anything else that you would like to tell us that we have not covered?

RVD: I love playing Chess, day-trading stocks, reading The Atlantic, and watching critically-acclaimed films with my Somali princess. Oh, and I still haven’t beaten a local chess-master in Union Square.

Our shoot took place in Williamsburg, Brooklyn at the McCarren Hotel and Pool as well as the famed The Meatball Shop. You can watch Rafael V Deleon on NETFLIX in Spike Lee's, 'She's Gotta Have It' streaming now. You can also connect with him socially. 
 
Twitter | @RafaelVDeLeon
Instagram | @RafaelVDeLeon
Facebook | /RafaelVDeLeon

We're big fans of The Meatball Shop at Athleisure Mag and it was fun to chat with their Marketing Director Natasha Miller about their history, menu, neighborhood locations and spirit.

ATHLEISURE MAG: Tell us about The Meatball Shop - what the concept behind the restaurant is, who are the co-founders, when it was created, and current as well as upcoming locations of this eatery. 

NATASHA MILLER: The co-founders are Daniel Holzman (Chef) and Michael Chernow, a pair of childhood friends who opened the first The Meatball Shop location on the Lower East Side in 2010. Since then, they’ve expanded to open locations in the Upper East Side, West Village, Chelsea, Hell’s Kitchen, and Williamsburg. The Meatball Shop is all about eating responsibly sourced, delicious food in a fun, hip location. 

AM: What are some of the signature dishes and cocktails that are available at The Meatball Shop? 

NM: The beauty of The Meatball Shop is that you can put together any dish you'd like! But, some of our guest's favorites combos are definitely our Classic Ball (a mix of beef and pork meat) with our Classic Tomato over Spaghetti. Our Kitchen Sink Salad is also a big hit with our guests. Our cocktail menu changes seasonally, but I’d say our Moscow Mule is pretty classic (and delicious).

AM: For those who are vegetarian, can they also enjoy the experience at The Meatball Shop? 

NM: Totally! We have vegan veggie balls that are out of this world, I like them best with our pesto, but they can be served however you’d like! We're all about cooking seasonally and are always changing up our awesome roster of veggies sides. Currently were serving sides like Roast Brussels Sprouts and Apples, Braised Kale and Tomato Soffrito, and Butternut Squash Sage Rissoto. 

AM: If you haven't done so already, can you tell us about Sidepiece? 

NM: Sidepiece is the bar connected to our Hell’s Kitchen location – you walk to the back of the restaurant, past the restrooms, through a little hallway, and you’re there! Sidepiece has a totally different cocktail menu and acts as our meatball test kitchen where we serve some super fun dishes like Pretzels Balls and Meatball Nachos, in a speakeasy-esque space. It can also be rented out for private parties too!

AM: With a number of locations in NYC, what is the thought of the aesthetic of the restaurant in relation to the location of the neighborhood that it resides in? 

NM: The aesthetic of each individual restaurant definitely changes based on the neighborhood that surrounds it. We want each location to feel like its own restaurant - the Williamsburg location, for example, is more subdued and looks lovingly worn in, while the Lower East Side shop has a poppy-feel, with a deep navy wall coated in bright white metal meat grinders. 

AM: We shot a portion of our shoot in the Williamsburg location of The Meatball Shop. What can you tell us about this particular location (when it opened, those who tend to stop in)? 

NM: We opened up our Williamsburg Shop in 2011 and it's become a stable of Bedford Ave. We get a lot of neighborhood locals for sure but as the neighborhood has changed we're also seeing a ton of tourists stop in which has been really fun. We recently started serving brunch on Saturday and Sunday from 10:00am-4:00pm – this was the first location we started doing so, and it’s been a nice change of pace.

AM: What can we expect with the upcoming holiday season in terms of events or promotions taking place at The Meatball Shops? 

NM: We’re just about to launch our latest SHUT skateboard deck design, which will be available on our website. We encourage fans of the brand to check out our other gear as well, like our Ballers sweatshirt, Ballerina Tee, and our jarred Classic Tomato Sauce- which can all be found at www.themeatballshop.com.
 

AM: What are the Co-Founders' favorite dishes at The Meatball Shop? 

NM: Michael Chernow loves a Kitchen Sink with Veggie Balls and Pesto and Daniel Holzman loves a heartier dish of Pork Meatballs with Spicy Meat Sauce over Polenta with a Family Jewel on top!

AM: Are there new dishes (whether ongoing or seasonal) that will be coming to The Meatball Shop? 

NM: We just started serving our Grilled Cheese balls in all of our locations this week – they sit like dumplings atop a layer of cream of tomato soup and are dangerously good. Right before Christmas, we will be bringing back our Jingle Jingle Balls made with venison and paired with a traditional Cumberland Sauce. We also have a killer Bread Pudding special for dessert this month!

AM: We know that you can buy The Meatball Shops' sauce and cookbook, are there other items that are available that people can purchase when they can't get to the physical locations? 

NM: We love designing merch! In addition to our sauce and cookbook, you can find our "Balls" shirts, Grinder Snapbacks, and Grinder Carhartt Beanies at all of our shops. We also carry limited quality items such as our Hedley & Bennet Aprons, "Mini Meatball" Onesizie, and (Baller)INA Pink T-Shirts that you can find in our different shops!

Read more from the Nov Issue and see Raf's Gambit in mag.

THE ART OF THE SNACK | TURKEY LEFTOVERS

Read more from the Nov Issue and see The Art of the Snack | Turkey Leftovers

FRIENDSGIVING FOR NO KID HUNGRY

Avid readers of Athleisure Mag know that we enjoy sharing a number of initiatives that are taking place with our friends at No Kid Hungry and have talked to a number of fascinating chefs that participate in various campaigns with them. Next month is Thanksgiving and as people think of attending and hosting this food filled holiday, Friendsgiving for No Kid Hungry allows you to spread love to those that are less fortunate. This campaign encourages people to add a fundraising component to their feasts by signing up to host and invite friends to fundraise in support of the effort to end childhood hunger in America. 

In addition to signing up among your group of friends and family, No Kid Hungry has partnered with renowned chefs and culinary supporters to provide hosts with expertise, recipes and tips to ensure that their fundraising feasts are easy! We took some time to talk to two people who are key to dinners that will take place across tables in the states - Emily Elsen, Co-Founder of Four and Twenty Blackbirds pie shops, and Will Elliot, Bar Director of Maison Premiere - both in Brooklyn. We talked with them about how they got into the business, why they have partnered with No Kid Hungry for Friendsgiving and what the holiday season is like for their businesses.

ATHLEISURE MAG: Tell us your journey into the food industry and what led to the creation of Four and Twenty Blackbirds?
 
EMILY ELSEN: Melissa and I grew up working in our mother's restaurant from the time we were little girls. This laid the foundation for our keen interest in and ability to understand and be prepared for the demands of the food world. When Melissa moved in with me in NYC, we had already had aspirations of owning our own business - not necessarily a food business though! As it goes we gravitated back to our roots, and the inspiration for becoming pie makers came from our Grandmother Liz who was famous locally for her handmade pies. One thing led to another, and after a year of developing and planning and running a small home based pie company, we signed our first commercial lease and have never looked back! We sincerely set out to make the best pie in New York City, and to bring attention back to
pie in America.

AM: You and your sister work together - what are your roles/responsibilities and what are Melissa's?
 
EE: We both wear a lot of hats, and we do what needs to get done. Melissa has a degree in finance and I have a degree in sculpture and photography - so we naturally have gravitated to roles that employ our strengths. 

AM: You have a number of locations, tell us about them and are you anticipating additional locations?

EE: Our original shop in Gowanus is a busy, comfy cozy pie shop that has customers in all day long - it's the flagship. Our Café + Pie Counter in the Brooklyn Public Library offers soups, sandwiches, salads and of course pie. Our seasonal shop in Orient, LI offers pie by the slice, breakfast snacks and treats, espresso and pie a la mode - it's a great summer destination. Our newest location, our Pie Counter + Bar in Prospect Heights is a 10 seat counter that offers beer, cider and wine pairings that compliment our pies. Our four thousand square foot production kitchen is where the magic of the pie making happens and we run nearly 24 hours. We will crank out 5000 pies in a week's time for Thanksgiving 2017. Having this kitchen has allowed us to grow into the wholesale market in NYC and to work with larger clients such as Shake Shack on nationwide distribution, Fresh Direct, and Wholefoods. 

AM: With the holidays coming up, we can only imagine how busy a pie shop can be - what are the favorites among customers that we should keep on our radar?

EE: Our Thanksgiving menu has been the same since year two - our takes on the classics have become a tradition for many: Salted Caramel Apple, Brown Butter Pumpkin, Bittersweet Chocolate Pecan and our cult favorite, Salty Honey.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

EE: We’re excited to help support No Kid Hungry’s efforts to encourage people to give back during the holidays. Their Friendsgiving for No Kid Hungry is a fun way to celebrate the season while helping others. You can sign-up to host a Friendsgiving on NoKidHungry.org and receive resources to assist with planning your celebration (from decor templates to recipes), as well as fundraising tips to help your family and friends support their work to address childhood hunger in the U.S. Melissa and I are honored to be in great company sharing recipes to help celebrate the season, with two of Four & Twenty Blackbirds’ most popular Thanksgiving pies, Brown Butter Pumpkin and Salted Caramel Apple.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

EE: We’ve participated in other fundraisers for No Kid Hungry in the past, but this year we’re excited to do more as it speaks to the core of what we believe as a Brooklyn neighborhood business - that food brings communities together. No Kid Hungry is doing immensely valuable work in the food arena, from feeding kids in need directly through programs like school breakfast and summer meals, to teaching families how to shop for healthy food on a budget.
 
AM: Between running your locations, your book and teaching courses, how do you take time for yourself to stay fresh for the next thing?

EE: It can be very hard to make time for yourself in this industry. Everyone wants a piece of you and the requests are endless. Finding time to get out of town is important to me, I head to the Catskill Mountains to visit friends, or go to our shop in Orient to enjoy the coast during Summer months  - and Melissa likes to make sure she keeps her Sundays free for her personal life without interruptions of calls and emails.

Getting enough sleep is hard, but important to try to - and I've learned that I need to work hard to keep a balanced diet and eat enough protein and veggies - when you are thinking about and around food all day every day, sometimes you forget to eat it yourself!  

AM: How often do you change your menu as we love that you have some creative pies - what are 3 slices we should try?

EE: The menu changes regularly with the season - about every 3 to 4 weeks, depending upon availability of fruits. 

Lemon Chess, Plum Streusel and Matcha Custard, oh and Black Bottom Oat. 

AM: When you're making pies is there a playlist that you listen to and if so - what is on there now?

EE: We always have great music on in the kitchen - a huge variety of things get played. Lately, I personally have been listening to Isaiah Rashad, M.I.A., Kendrick Lamar, Joey Bada$$, Calvin Harris - but I love older hip-hop, Motown, reggae, a lot of pop dance music...anything with a good beat and lyrics. 
 

AM: Tell us your journey into the hospitality industry and what led you to becoming a mixologist?

WILL ELLIOTT: I started when I was nineteen years old on a little island off the coast of Maine. I was in college filling all of the front of the house roles. I was the only bartender in the only restaurant on this tiny little island for about seven years. I was also a musician and as many stories go, I started realizing that I was spending more time in restaurants than
playing music and I gradually fell in love with not only cocktail-making, but food and restaurant culture in general.

AM: You head up the bar program at Maison Premiere tell us what this role entails and more about the restaurant.

WE: The role of Bar Director at Maison Premiere is that of wearing many different hats. Of course, my primary role is the menu development and ideation and creating all of the recipes for our cocktails. But beyond that it's being the bar manager, so choosing all of our liqueurs, making sure the bar is properly stocked, and doing all of the nitty gritty work that goes into running a restaurant! Maison Premiere is a really special place-- it's definitely New Orleans inspired, but also has a horseshoe bar like found in Paris. It makes it a very communal place because you interact a lot with people around you and with your bartender.

AM: What are your favorite signature fall cocktails at Maison Premiere?
 
WE: My favorite new cocktail for fall right now is our new Pimms Cup. It uses a cool aged plum eau de vie that is really reductive and oily and has such an intense representation of plum. It's just super aromatic and delicious. The drink also has a little bit of cardamom -- overall just textbook autumnal flavors of stone fruit and warm spices.

AM: With the holidays coming up, what are some warm cocktails that we should enjoy on our next visit to Maison Premiere?

WE: We have a few great warm drinks at Maison Premiere. Of course, the classic is the Maison Hot Toddy, which is pretty fantastic. It's one of those great recipes that works with many different spirits, so if you're not a whiskey person you can still enjoy it! I love the toddy made with Calvados, it's perfect for fall. We also have a delicious drink called the Lady Lyndon made with framboise eau de vie, a rose cream (rose flower water on top), pineau de charentes, germaine-robin absinthe which has a lovely tea-like flavor. It's really great.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

WE: Friendsgiving for No Kid Hungry is a way to kick the holiday season off right by giving back. And it’s easy. Anyone can transform their next dinner party or holiday gathering into an opportunity to help others.  I partnered up with No Kid Hungry to share two of my favorite signature cocktail recipes with people who sign up to host Friendsgiving.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

WE: I partnered with No Kid Hungry a few years ago when I learned that one in six kids in America struggles with hunger. The relationship between No Kid Hungry and the culinary community is 30 years strong and makes sense. There isn’t a community more passionate about food and feeding people. Every $1 you raise can help connect a child with up to 10 meals. Every little bit counts.

AM: When you're not at Maison Premiere, how do you take time for yourself to recharge your batteries?

WE: Working in restaurants and bars can be challenging so to recharge I definitely focus on getting some actual rest, first and foremost. Second, I love to go out to restaurants with friends-- like Four Horsemen, Diner, and Spuyten Duyvil. All conveniently located near where I live in Williamsburg. Also, when I get the time I love to head upstate to relax-- Josh, one of the owners of Maison Premiere, has a great cabin upstate that I like to go up to and my family is from rural New Hampshire so those are both great escapes!
 
AM: How often do you update your cocktail list?

WE: It's not super regimented, but we generally like to update quarterly depending on the season. We're constantly working to have cocktails that we love and that fit the seasons!
 
AM: When you're creating cocktails prior to getting them on the menu, is there a playlist that you listen to and if so - what is on there now?

WE: As a musician, I am definitely inspired by music as part of my creative process-- I've been listening to a ton of post-disco/early 80s New York/Bronx-style music. It's super trippy stuff like Dr. Buzzards Original Savannah Band and Kid Creole and his Coconuts.

Read more from the Oct Issue and see Friendsgiving For No Kid Hungry in mag.

SAVOR THE SEASON WITH JAYMEE SIRE

The fall is an interesting time of year as you can still rock summer looks with a few layers to transition. You have some crisp days and a few toasty ones and the idea of still being able to go out without having to fight the elements is still easy enough! In addition, this time of year makes you think of your favorite gameday, comfort food, grabbing a few beers and waiting for the holiday season.

This month's celebrity cover is full of great fall trends you'll want to add to your closet (plaid, sweatshirts, layers and how to transition summer into fall). Food Network's Jaymee Sire, will be the floor reporter for Iron Chef Showdown whose season debuts next month on Nov 8th! We wanted to catch up with her on how she got into broadcasting, her love of food and what she enjoys eating and cooking!

ATHLEISURE MAG: Tell us your background and how you got into broadcasting and the various stations/networks that you have been on? 

JAYMEE SIRE: I decided pretty early on that I wanted to pursue a career in broadcasting, so I actually started running studio cameras at my local station in Great Falls, MT (my hometown) in high school. After studying broadcasting at Washington State University, I worked for a year in Great Falls before making the jump to San Diego, CA working as a sports reporter at the CBS affiliate there (KFMB). After 4.5 years, I moved to Northern California to work at a regional sports network, CSN Bay Area where I had the opportunity to cover two World Series by the SF Giants. Soon, ESPN came calling so I moved cross country to Connecticut, where I worked on various shows, including helping to launch SportsCenter:AM, the morning installment of the flagship program. In April of this year, I was unfortunately part of a mass layoff of over 100 on air talent. However, I'm a firm believer that everything happens for a reason, and it allowed me to pursue another passion of mine: food and travel TV! Starting November 8, I will be the floor reporter on Iron Chef Showdown on Food Network. 

AM: Have you always had an interest in food and how is preparing your work in this vertical different than sports? 

JS: Back in middle school, my mom made it a requirement for my sister and I to cook dinner for the family once a week. It really sparked my interest in cooking, especially when I realized I could really make anything I wanted as long as I had all the ingredients and followed the instructions of a recipe. That interest intensified living in California for 10 years, where there is no shortage of amazing produce and inspiration. While living in SF, I started my blog, E is for Eat, documenting my adventures in the kitchen, restaurants and even traveling around the world. Working in the food space is a dream come true for me, and while it's much different than sports, in some respects, it's also very similar in others. My role on ICS reminds me a lot of doing sidelines for a football game. I'm responsible for doing my research, knowing the storylines, quickly getting in and out for an interview, reporting my findings to Alton (Brown), and keeping an eye out for action happening on the floor. Additionally, the chefs are extremely competitive, we have a "home team" (the Iron Chef), and Alton calls the action much like a play by play commentator. It's actually the perfect transition for me from sports to food!

AM: We're excited about Iron Chef Showdown which premieres next month. Tell us about this show and what to expect? 

JS: For die-hard fans of the Iron Chef America, you will be happy to know there are a lot of familiarities. The original Kitchen Stadium set has returned from storage, with some updates. Al ton is still the host and The Chairman is back with his crazy antics. But there are some fun new twists as well. For starters, we have a new Iron Chef, Stephanie Izard, thanks to this spring's Iron Chef Gauntlet competition. Also, there is now a Round 1, where two challenger chefs compete for the opportunity to face one of the Iron Chefs in the second round. And of course, there is a brand new floor reporter. :) I think fans will really enjoy the high intensity competition they loved from the original series, with some exciting, faster-paced elements. 

AM: As fans of the Iron Chef series, what are some of the inside details that you can tell us - do they really cook in just an hour and is it as intense as it seems? 

JS: This is a common question, and a valid one with everything we know of "reality" TV these days. But, they really do cook in just an hour! There's a lot of setup involved, with camera angles, shots, the revealing of the secret ingredient that takes longer to shoot, but the chefs are not allowed to start cooking until the 60 minutes starts. And once the clock starts counting down, it doesn't stop until it reads zero. It's one of the things I love about working on the show. Even though it's a taped show, during that hour, it feels like live TV, which is what I've done for 15 years. There are some practices in place to make it possible for the judges to taste their food while it's hot, but everything must be finished in the hour, even if it must be reheated and re-plated right before tasting. And yes, the competition is FIERCE! The chefs take this very seriously. It's the OG in food competition shows, and the reputations and bragging rights on the line far exceed any other cooking competition. This is their Super Bowl!

AM: What other projects are you working on that you can share with us that we should keep an eye out for? 

JS: Nothing is imminent, but I'm really hoping to further my transition into this space by developing some other food and travel shows of my own. We have some ideas we are working on, hopefully I can share more soon!

AM: As someone who loves food, what are 3 of your favorite things to eat during this season? 

JS: Ooooooh! So hard to narrow down to just three, but I will try. I really do love eating with the seasons, and there are so many amazing ingredients and flavors we associate with fall. I love butternut squash, I think it's a far more superior and versatile option to pumpkin, which is kind of overplayed this time of year. Butternut squash is great in soups, salads, pureés, as a substitute for noodles in lasagna, or simply roasted as a side dish. I know they're cliche these days, but I love me some Brussels sprouts too. One of my go-to side dishes in the fall is roasted Brussels sprouts with red onion, garlic, apples, pears, fresh herbs and of course... BACON. Haha. I also really love pork this time of year. I just made pulled pork yesterday for a bunch of friends, which is an easy way to feed a crowd. But I also love to use it in ragus, or even just a big Berkshire pork chop served with a side of fall vegetables.

AM: What is a Jaymee Sire Thanksgiving like? 

JS: Thanksgiving is such a nostalgic time for me. As much as I love experimenting with new dishes and flavors most of the year, Thanksgiving is a time for childhood favorites... with a Jaymee twist.. One of my favorite Thanksgiving dishes is Green Bean Casserole (not what you were expecting me to say, right?) But since I started the blog, I've developed a way to make it with all homemade ingredients from the condensed cream of mushroom soup to the fried onions on top. It conjures up those memories, but omits the canned or processed products. I also do a Sweet Potato Casserole that my mom requests every year. I use Grand Marnier and top it with candied pecans instead of marshmallows. Some of my other Thanksgiving table favorites include: Brie Mashed Potatoes (either that or Roasted Garlic Mashed Potatoes), Sourdough Stuffing, and Grand Marnier Cranberries. I was also lucky to snag a fresh Stone Barns turkey this year. They went on sale at exactly 10:00am on October 25th, and one of my friends told me she missed out when trying to reserve at 10:04. (I clicked at 10:00 exactly, because I'm a huge nerd and really wanted one).

AM: Do you have a signature dish that you enjoy cooking? 

JS: I would say Ragu is my signature. That's a very broad dish to name, but I like to make new ones all the time, and experiment with different pasta shapes to serve with it. One of my all-time faves was a Wild Boar Ragu (can substitute pork shoulder if you can't get wild boar), and it actually placed second at a pasta sauce competition in San Francisco! (number 1 in my heart.) I've done a similar one with Oxtail on the blog as well, but recently I did a more traditional one with ground veal, ground beef, and hot Italian sausage and some homemade veal stock I had in the freezer. My boyfriend says it's the best thing I've ever made for him, so I should probably get that one up on the blog at some point!

AM: What's on your playlist whether it's to work out or simply when you're out and about? 

JS: People who know me well know that I'm sort of obsessed with a station on Pandora called "Hip Hop BBQ." It's seriously life changing, haha. It's basically a bunch of old school rap and hip hop from the late 90's/early 2000's and it's always the perfect station for any party, cooking dinner, working out, etc. In fact, I'm listening to it right now!

AM: When you're not working or trying the next meal, what can we find you doing? 

JS: Traveling! Almost as much as I'm obsessed with food, I'm addicted to traveling. I studied abroad in Barcelona my senior year in college, and have had the travel bug ever since. I love experiencing other cultures, trying new foods, and seeing the world. Just in the last couple years, I've visited South Africa, Thailand, Peru, France (twice) and Tulum... just to name a few. I'd really like to get to Cuba before it gets modernized, so that's probably next on my list. I love documenting my travels on the blog, and even have a separate tab for it on E is for Eat. 

AM: Are there any charities/philanthropies/mentorships that you are involved in? 

JS: I recently traveled back to my alma mater to attend homecoming with some girlfriends, and I decided to fly in a day early to spend the day speaking with broadcasting classes. I remember how cool it was to receive advice and guidance from others in the business, so I always do what I can to pay that forward and help young up and comers in broadcasting. Hoping to do much more in the future!
 

AM: Are there any charities/philanthropies/mentorships that you are involved in? 

JS: I recently traveled back to my alma mater to attend homecoming with some girlfriends, and I decided to fly in a day early to spend the day speaking with broadcasting classes. I remember how cool it was to receive advice and guidance from others in the business, so I always do what I can to pay that forward and help young up and comers in broadcasting. Hoping to do much more in the future!
 

Our cover shoot with Food Network's Jaymee Sire, took place in Battery Park at Treadwell Park Downtown (whose sister location is on the UES) and is led by Beverage Curator and Certified Cicerone® Anne Becerra. The best way to enjoy the fall season with great style is to enjoy 20 continually rotating draught beers and ciders, cask beers and hand-crafted artisanal cocktails made from independent spirits.

These beverages are paired with a curated menu from Chef John Villa that include in-house smoked beef brisket sandwiches, smoked crispy wings, and wagyu kobe style burgers.  For those with a sweet tooth, they offer a selection of seasonal "Beer Floats" featuring unique beer and ice cream flavor combinations.

We had a great time shooting here and sampling the fare and we chatted with our girl Anne for more details on this location.

ATHLEISURE MAG: One of the things that struck us about TPD is that people can select and have their beer canned! Can you tell us about the machine as well as a bit about the process?

ANNE BECERRA: We love the fact that we're able to consistently rotate our draught beer selection so there's always something new and exciting. And because of this, it's happened so many times- people fall in love with a beer they're drinking and then find out it's only available on tap, or they may not be able to get it in can or bottle. Our crowler machine allows us to fill a 32oz can with any of our draught beers, reseal it and take it to go. Because it's sealed it gives the beer a longer shelf life than if we used the standard growler which is typically a screw top glass bottle.

AM: How do you go about selecting the beers that are offered on tap?

AB: It's very important for us to maintain a balanced menu. Our goal is on any given day to offer a mix of hyper local, national, and international beers that cover a wide range of styles. While we change the individual beers after each keg, our style guidelines stay fairly consistent so regardless if you're looking for a Belgian Tripel, American IPA or Imperial Stout- we'll always have you covered. 
 
AM: Are there any beers that are limited in nature that are offered here that may not be found in any or many bars in the city?
 
AB: Absolutely. We always get really excited when a brewery we love has a new seasonal, one-off, or small batch offering. We have longstanding relationships with brewers, importers and distributors who help keep an eye out for new and interesting beers we can put on our menu. However, what's more important than being "rare," is being good. Who cares if there are only 2 kegs in the country if no one likes the beer? So we try to hit that perfect combination of exciting, delicious, and of course- worth the money. 
 
AM: There are a number of options from the menu - does this change seasonally and what kinds of food can you expect here?
 
Chef John Villa: We adjust the menu slightly seasonally. But we have standards and classics that stay on the menu all the time that people come for like the giant pretzel. 

AM: We loved the private room which seems perfect to watch a game with a few of your friends, can you tell us more about that?
 
AB: Our restaurants are lively, fun places to have some beers, play (or watch) some games, and enjoy yourself. We have several TV's, good music and an upbeat atmosphere. But because there's so much going on, we generally don't play the sound for the games so this backroom is where we can. It's a cozy place with a projector, awesome speakers and comfortable couches that you can watch your favorite games with the sound on and kick back and relax. It's typically first come, first serve but it is available to rent out for private parties,or as an intimate place to watch sports, movies, etc. 
 
AM: You guys have a number of pinball machines, foosball table and even board games - what is the typical girl/guy that comes here?
 
AB: One of the best parts of being in the neighborhoods we're in (East 60's and Battery Park) is that there really isn't a typical girl/guy that comes here. It's really the kind of place that everyone feels welcome and on any given day you'll find neighborhood folks, mixed with after work crowds, tourists, families, you name it. I think beer and games have always been great equalizers and hopefully when anyone walks in they feel comfortable and at home. 
 
AM: Now that it's fall, what special events or activities will be offered at TPD and can you tell us about what you are doing for the holiday season?
 
AB: Well because the space is pretty sprawling, it's a great choice for holiday parties, office gatherings, you name it.  We also see a lot of people coming to Treadwell Park for holiday shopping for the beer lover in their life. In addition to our crowlers, all our bottles and cans are available to go and we're more than happy to help put together gift baskets or give recommendations. We're also celebrating our 2 year anniversary of our uptown location November 30th so we'll be throwing a blowout party for that - I'm super excited! 

AM: We know that there are two Treadwell Parks (the other being on the UES), are there plans to open another location in the city?

AB: The goal of Treadwell Park is to get great beer to as many people as we can in a laid-back, non intimidating atmosphere. The fact that everyone has been so welcoming and into what we're doing is fantastic. Although there are no immediate plans, if opportunities arise in neighborhoods and communities that share our passion for beer, food and everything in between, I can't see why we wouldn't want to continue to grow. 
 

Read more from the Oct Issue and see Savor the Season with Jaymee Sire in mag.